COURSE OVERVIEW

Supermarkets have the largest energy use intensity per area spare fast food markets. This presentation will focus on sustainable design and verification techniques that help grocery stores  fine-tune their food markets, thus reducing operating and maintenance costs and increasing ROI on their capital investments. Part I will take a close look at sustainable design opportunities in how stores use energy, by identifying grocery energy consumption patterns and strategies for energy reduction. Part II will further evaluate the proposed opportunities by examining case studies where financial analyses were used to demonstrate how the savings opportunities were evaluated and selected to maximize cost savings performance.

 

LEARNING OBJECTIVES

  1. Understand how supermarkets use energy and what opportunities are available and impactful for significant energy cost reduction.

  2. Understand climate effects supermarket energy use and in particular how it affects a store’s need for heating while other end uses remain fairly constant.

  3. Utilize the proposed “Assessment Process” to determine the best options for reducing energy.

  4. Review case studies of various Energy Conservation Measures and understand their impact to energy use and O+M cost savings.

 

COURSE NUMBER

GR 1010

 

CERTIFICATION

AIA LU HSW SD
Approved
GBCI

 

HOURS

1

 

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